Pro Tips
**Chef's Tips & Troubleshooting:**
- For ground meat dishes, break it up early and cook until the water evaporates for a dry, flavorful base.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
- Cook garlic until fragrant but not browned — burnt garlic turns bitter fast.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Asian Vegetable Stir Fry
Asian Vegetable Stir-Fry made easy with packaged vegetable stir-fry mix is ready in minutes and perfect for busy weeknights. A delicious medley of crisp Asian vegetables and tender pork will surely be a family favorite! One kitchen hack that has saved me time and angst is the use of vegetable stir-fry mixes. They are available in the produce section of most major supermarkets and come in various vegetable combinations. The one I picked for this dish was an Asian assortment of red cabbage, carrot.
Instructions
- In a saucepan on medium heat, combine pork belly and water. Bring it to a boil. skimming off foam that floats on top.
- Turn down the heat and cover it, and let it simmer gently for about 7 to 10 minutes or until pork is tender but not falling apart. Add more water as needed to maintain about 1 cup.
- Drain pork, reserving 1 cup liquid. Slice pork into ½-inch cubes.
- Sauté garlic, onion until they soften and smell nice.
- Add pork and Cook it until it gets lightly browned.
- Add vegetables and stir to combine. Cook for 1 to 2 minutes.
- Mix the reserved liquid, oyster sauce, and cornstarch. Add to pan and gently stir to distribute.
- Keep cooking, stirring occasionally, for about 3 to 5 minutes or until vegetables are tender yet crisp and sauce is slightly thickened.
- Incorporate salt and pepper to taste. Serve while hot.
- Cook on high heat to sear the food quickly and preserve the vegetable's natural juices to stay bright and crisp.
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Pro Tips & Troubleshooting
- For ground meat dishes, break it up early and cook until the water evaporates for a dry, flavorful base.
- Let the tomatoes break down completely before adding other ingredients to build a flavor base.
- Cook garlic until fragrant but not browned — burnt garlic turns bitter fast.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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